Fruit & Gorgonzola Salad with Proscuitto
By cbingham
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Ingredients
- 3 oz. thinly slice proscuitto
- 3 tbs EVOO
- 2 tbs Sherry Vinegar
- 1 tsp dijon mustard
- Kosher salt & pepper
- 2 peaches, pitted & sliced 1/2" thick
- 2 plums, pitted & slice 12" thick
- Mixed Salad Greens
- 2-3 oz. crumbled gorgonzola (or other blue cheese)
Details
Servings 4
Preparation
Step 1
Tear proscuitto into bite size pieces. Place a large skillet over medium-high heat; add 1 tbs oil. Add proscuitto in single layer until crisp about 1 minute per side. Drain on paper towel.
Add remaining 2 tbs oil over medium-high heat, whisk in vinegar, mustard, 1/2 tsp salt and pepper to make a smooth dressing. Add peaches & plums to skillet, & toss to coat. Transfer to large bowl.
Add salad greens and half the gorgonzola to the bowl, toss to coat with dressing. Top with proscuitto & remaining gorgonzola.
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